Gluten-Free Double Chocolate Muffins

4.99 from 73 votes

I bake muffins every week for my family, and these gluten-free double chocolate muffins have quickly become a favorite. I’ve always had a serious love for chocolate, but finding a gluten-free chocolate muffin that’s actually rich, moist, and full of flavor hasn’t been easy—most turn out dry or bland. This recipe finally delivers what I’ve been looking for. It has a deep chocolate flavor, soft texture, and just the right amount of sweetness.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Total Time30

Course: Breakfast

Cuisine: American

Keyword: gluten-free chocolate muffins, gluten-free dairy-free chocolate muffins

Servings: muffins

Author: Audrey from Mama Knows Gluten Free

Ingredients

1½ cups gluten-free all-purpose flour I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.*
1 cup granulated sugar
½ teaspoon gluten-free baking powder
1 teaspoon baking soda
¼ teaspoon xanthan gum leave out if your flour already has it
¼ teaspoon salt
½ cup cocoa powder
1 teaspoon pure vanilla extract
2 large eggs room temperature
⅓ cup butter, melted dairy-free use Smart Balance butter
1 cup milk dairy-free use almond, cashew or coconut milk
½ cup gluten-free mini chocolate chips for dairy-free I like Enjoy Life Foods

US Customary - Metric

Instructions

Pre-heat oven to 350°F. Use baking cup liners or gluten-free cooking spray for the muffin pan.
In a large bowl add the all-purpose gluten-free flour, granulated sugar, gluten-free baking powder, baking soda, salt, xanthan gum (leave out if your flour already has it), and cocoa powder and whisk together to combine the ingredients.
Add the two eggs, pure vanilla extract melted butter and milk to the dry ingredients and mix until fully combined. Mix in the chocolate chips.
Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop. I also sprinkle more chocolate chips on top of the batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Please watch the muffins because all ovens are different. Allow the muffins to completely cool.

Notes

*The best way to measure gluten-free flour is the “spoon & level” method. Friends, please do not scoop the flour out of the bag with your measuring cup.

Nutrition